Grilled Lamb Chops

This recipe for Grilled Lamb Chops with Yogurt and Rosemary Marinade is absolutely stunning and is a crowd pleaser! Serve with roasted baby potatoes or pan-fries and fresh steamed carrots for a quick and easy meal.


  • 6-8 Lamb Chops
  • 1 cup plain Greek yogurt
  • 3 sprigs fresh rosemary
  • 1 tsp fresh ground black pepper
  • 1 tsp seasoning salt
  • ½ tsp Parthena Mediterannean Sea Salt
  • 5 tbsp Parthena Extra Virgin Olive Oil
  1. Combine yogurt and rosemary with the olive oil in a zip lock bag or plastic container.
  2. Season the lamb chops with the Parthena Mediterannean Sea Salt, fresh ground pepper, and seasoning salt.
  3. Place lamb chops into the marinade and put in the fridge for 1 to 2 hours before broiling. Once ready to cook, shake off some of the marinade and place on the lamb chops to rest on a plate.
  4. When the grill or BBQ is hot, grill each lamb chop for approximately 2 minutes per side, and allow to rest for five minutes, then serve.

Tip: A drizzle of balsamic glaze brings this dish to another level! 


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